Beef Chimichangas

Ingredients

• Tomato Salsa
• 6 o.z. Chorizo
• 1 # Ground beef
• 1/2 Cup finely Chopped Onion
• 1 Clove Garlic Minced
• 1/2 Tsp ground Cumin
• 1 Can (8 o.z.) tomato Sauce
• 1/4 Cup sliced pitted riped olive
• 12 Flour tortillas (8" Dia)
• 1 Cup (4 o.z.) Shredded Mozarella
• Vegetable Oil
• 1 Cup sour Cream
• Cilantro sprigs dnd radishes for
• garnish

Directions

• Prepare fresh tomato sauce. Remove and discard casing from Chorizo.
• Heat large skillet over high heat until hot. Reduce heat to medium.
• Crumble choritzo into skillet. Brown 6 to 8 minutes, stirring to
• separate meat. Add onion, garlic, and cumin; Coor and stir 4 minutes
• until onion is soften. Spoon off and discard fat. Stir in tomato
• sauce. Bring to a boil over high heat. Reduce heat to low. Cover
• and simmer 15 minutes. Uncover skillet; increase heat to medium.
• Cook and stir 5 minutes or until most of liquid has evaporated and
• meat is moistly with sauce. Stir in olives. If not freshly made,
• soften and warm tortillas. Place 1/4 cup meat mixture on bottom half
• of one tortilla, spread to a thin 1 1/2 inches of bottom inside
• edges. Sprinkle with slightly rounded tablespoon cheese. To form,
• fold bottom edge of tortilla up over filling; fold inside edges, hen
• roll up to completly enclosed filling. Secure top with wooden
• toothpick. Repeat 6 and 7 with remaining tortillas, meat mixture and
• cheese to make eleven more chimichangas. Preheat oven to 250
• degrees. Heat one inch oil in deep, heavy skillet over medium high,
• heat to 375 degrees; adjust heat to maintain temperature. Line
• baking sheet with paper towels. Fry two to three chimichangas at the
• time in oil 2 to 3 minutes until golden on all sides. Remove with
• tongs; drain on paper towels. Keep warm in oven on prepared baking
• sheets. Remove toothpicks before serving. Serve with sour cream and
• fresh tomato salsa. Garnish if desired. Makes 6 servings.